r/Homebrewing

I just made a brew with some korean malt flour that is used to make other fermented drinks and seeing that it has usable grain in it I thought might be worth a try to make a batch with it. After resting for a few hours it seems to have formed a lot of sediment at the bottom. I added a bit of rice malt syrup as well as a little bit of rolled oats. Would this be an issue if the sediment seems to be about a third of the volume?

Would it be possible to remove methanol from a freeze destillated wine/beer/cider with a sous vide? If i were to heat up a pot of water or water in a plugged sink to the boiling point of methanol and put a vessel with the wine in to gently heat it to that temperature, would that be effective to remove heads? Has anyone tried this before? As i do not have access to charcoal or any appropriate filter, and happen to have a sous vide lying around, I’m curious to put it to use.

Also asked this in r/firewater, but since this sub is more active i might receive some helpful answers here too :)

Hello. I'm in the process of brewing my first beer kit. Fermentation went like the clappers for the first 3 days, but the last 2 days has been nothing. I've measured the gravity. The starting weight was 1.075 and now at 1.021 and has been for 2 days, so like 7%. the final gravity should be 1.012. If nothing happens over the next day or so should I just bottle it? Or will they explode from too much sugar? Thanks in advance

I’m going back to see my family this weekend and I’d like to take them a couple of bottles of a beer that’s just reached FG. My problem is that there’s supposed to be a heatwave here over the weekend (expected to be around 30°C) and I have no way of controlling the temperature of the bottles while they’re conditioning. Are the other bottles likely to explode while I’m away? Should I just leave it in the fermenter and bottle when I’m back?

So I just went and picked some fresh Colorado blue spruce tips and made a Spruce tip ipa. I kegged it last weekend and added to a C02 purged keg .3 grams of potassium metabisulfite to prophylactically mitigate oxygen exposure.

3 days later- just sampled the beer. It tastes amazing, but I definitely smell sulfur.

My question is- is there any way to get rid of that sulfur nose? Time? Bubbling C02?

Thanks in advance!

Recipe/ Process:

50/50 grain bill pilsner and munich 1
1 hour boil
32g N. brewer 60 mins
6 oz spruce shoots 15 mins
28g each Mosaic, simcoe, Citra 10 mins

5ox Dry spruce for 48 hours.

Yeast: US 05 @ 62-65 degrees for one week

okay, I got this autosiphon off of Amazon and it hasn’t been working for me. It seems the main issue is that there is no valve at the bottom of the main shaft, so water flows in and out too easily even with a good seal. my question is, why is there a third separate pipe with no crook with a valve? Where does it go? Was this mis-packed?

So I got into homebrewing a few years ago, just before YouTube became obsessed with shortform and purely addiction-based algorithms.

I was hoping to find some good content but my first attempt at searching for some beginner (10 or so successful e+g brews) videos and I’m just being confronted with the same goofy thumbnails and ToP 5 HopS 4 2o26! type stuff and nothing that looks like it can actually help me understand the process a bit more.

I’ve got sanitation down and I can follow a recipe but I want to know a bit more about what I’m doing. Any recommendations for good channels with decent content for taking things up a notch?

Thanks!

EDIT: you guys are awesome, thank you! Ive subscribed to the main recommendations and already they’re worlds apart from what the site was recommending.

Hi everyone I've made my first attempt at making beer from water malt hops and champagne yeast it's in a 4 litre container and I added half a bag of sugar I've been trying it every so often and it tastes really nice but not like beer it actually tastes like strong ice tea lemonade kind of taste its been fermenting for 15 days should If I leave it longer will it start to taste like beer or should I cold crash it now ?

Hey,

I've finally bit the bullet and I've gotten a proper fermentation temperature control system.

I've got a fridge that's big enough to put my fermentation bucket in, an inkbird, and after reading several posts on here I've decided to use a heating mat to raise the temp if needed.

However... My question may sound a bit stupid but I was wondering where to put the heating mat?

My initial thought was directly under the bucket but I'm thinking that may be too hot, having the bucket directly in contact with the mat? Is strapping it on a side wall a good idea, or would that make transferring heat to the bucket too slow? What's everyone's preferred way of doing it?

TIA for your answers

Hello, just made my first beer with my own recepie, it was new england ipa, colour is as expected but the flavor is too much alcoholy and kinda tastes like young wine. I think the mistake was that i pitched the yeast at 24°C, and i fermented my beer at around 20 to 21°C. Any other presumptions why? Thanks a lot!

I'm new to this whole thing. Could I just buy a bottle of juice and dump some yeast in it then leave it for a while (with the proper thingy on top obviously, I'm not stupid) then drink it? I used to work in a sourdough bakery so I'm familiar with fermentation and all that. Would the sugar in the juice be enough or do I have to add more sugar? Do you need a glass bottle to ferment or could I just leave it in plastic with no issues? How long to leave it and how to tell when it's done? Leave it in the dark or the light and how does temperature affect it? Where's the best place to get brewing yeast, not expensive I don't need anything fancy and shipping within Canada?

Hello everyone!

I've recently moved into a new apartment which poses a new set of challenges for homebrewing especially. It's a lot hotter than what I'm used to.

The ambient temperature is around 25°c or 77°F. Am I doomed to only brew with saison and kveik yeast strains?

I don't have any experience using kveik, can I generally make English style ales with it? I'm more into maltier style of beer rather than hoppy IPAs.

Thank you!

I use these igloo 2 gallon dispensers to carry juice to events, has anyone here effectively modified them to remove the spigot and plug up the hole? I'm honestly sick of cleaning them out and they leak sometimes which is very frustrating. Figured if any subreddit had done something like this it might be here. Thanks for any help or advice.

Welcome to the Daily Q&A!

Are you a new Brewer? Please check out one of the following articles before posting your question:

• How do I check my gravity?
• I don't see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean?
• Does this look normal / is my batch infected?

Or if any of those answers don't help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before!

However no question is too "noob" for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to.

Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don't feel the need to throw out "thanks for answering!" upvotes. That will help distinguish community trusted advice from hearsay... at least somewhat!

In 2024, I had to pause homebrewing because I needed to move across Canada for work. I always said to myself that I will come back to it as soon as I can. That's not so easy to do anymore because the last proper homebrew supply store has permanently closed in the metro Vancouver area.

Now all that's left are shops that want people to come in to make their own wine and wine supply shops. They might sell the beer ingredients but there won't be a lot or good variety. I could order things from online stores but it gets expensive to do that compared to just buying craft beer from a liquor store. I didn't even get to break even with the cost of equipment. The cost saving I was making with every batch of beer was surprising to me. It was one of the advantages of brewing.

I also have recent health complications that mean I have to avoid alcohol for a while. It's not a life time ban on alcohol but the doctor said it is best to stay away from it for a few months. The health issue will be forever but medicine can get the symptoms to zero. Even after that period, I will have to pick my beers carefully because I will be limited to only a few per week and none of the strong ones anymore. I loved IPAs and the big barleywines.

This means that even if I could source the ingredients for brewing beer every second month, the usual batch volume is too high for my chronic health condition. The cost saving with homebrewing is also ruined if I have one so infrequently.

Buying craft beer from the local liquor store is the only sensible thing to do now unless I can find a group of other homebrewers to brew with. That's hard because the only guy I did find, dropped it too because it created too much work for him. I find it hard to move on from these unexpected changes. Homebrewing has lost another enthusiastic member. Has this happened to anyone on this subreddit before?

Cheers and farewell! 🍻

The title says it all. Looking for a rice lager recipe that you can recommend. I’m likely doing a cereal mash and curious about jasmine rice vs white long grain or other rice varieties that might be fun to try.

Thanks